Christmas Pudding Ice Cream
Photography Sarah Tuck.
I almost like this better than the pudding itself… so addictive.
Serves: 6-8
INGREDIENTS
300 grams leftover Christmas pudding
⅓ cup whisky, brandy or rum
½ teaspoon ground cinnamon
finely grated zest 1 orange
1 litre good-quality vanilla bean ice cream
⅓ cup lightly toasted sliced almonds
METHOD
Equipment: 1.5 litre-capacity freezer-safe container.
Crumble the pudding into a bowl and add the whisky, cinnamon and orange zest. Stir to combine and leave to soak for 20 minutes. Meanwhile, remove the ice cream from the freezer to soften.
Transfer the ice cream to the container. Drop big blobs of the pudding into the ice cream and swirl through half of the almonds. Smooth the top slightly, sprinkle with the remaining almonds and re-freeze for at least 2 hours.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.